For many people, it's green peppers. For others, it might be the endless bags of spring lettuce or winter's never-ending supply of rutabaga. For us, it's bok choy.

If you belong to a CSA, you know what we're getting at. Even if you're a kitchen whiz, that weekly box is sure to contain at least one vegetable that'll prove to be your culinary Achilles' heel. When bok choy is in ours, we're stumped.

What's wrong with bok choy? Nothing really: it's green, it's crisp when not overcooked, it's not difficult to wash. But for some reason we're just never inspired by it. There are only so many times we can sauté those stalky leaves with garlic and ginger and drizzle them with sesame oil before getting bored—and we tend to get a whole lot of bok choy in our CSA boxes here on the East Coast.

So this week we decided to think outside the stir-fry and find an arsenal of... Read more >

“This is one of my favorite quick dinners when I get home late from the office," says director of membership and house events Claudia Karach of this recipe that she adapted from Jeffrey Alford and Naomi Dugud’s Hot Sour Salty Sweet. “The modifications derived from my obsession with bok choy and the constant presence of cashews in my pantry.”

“This is one of my favorite quick dinners when I get home late from the office," says director of membership and house events Claudia Karach of this recipe that she adapted from Jeffrey Alford and Naomi Dugud’s Hot Sour Salty Sweet. “The modifications derived from my obsession with bok choy and the constant presence of cashews in my pantry.”